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Flavor | Apple Pie

November 15, 2012

The aroma engulfed my apartment. It started to weasel in as I was cutting apples upon apples, mixing them with cinnamon and nutmeg. But once the heat began to take over the pie, there was no escape, not that I wanted to. I let the smell of the succulent sugar and dough transplant me home. Somehow, even though we grew up on pumpkin pie, the smell of any spiced pie takes me think of Thanksgiving with my entire family in one room.

I had been daydreaming all week about it. On the subway, I could actually visualize myself lying on my couch in my living room, surrounded by large windows and cold sunlight. Sitting next to Zach and across from Mikey while Finn is walking (walking!) and Frey is playing with his trains. As the smile crossed my face, I realized I had to stop fast forwarding, mostly because I was starting to look creepy. Also because there are still 7 days until the vision can transpire.

So, in the meantime, why not bake an apple pie. If only to keep the vision alive…

The pie crust is one my grandma shared with my a few years ago. The filling is new to me as I typically like to brown my apples, sugar, and cinnamon on the stove top first. But the citrus in the pie below really piqued my interest for the sweet and sour taste.

Homemade Apple Pie and Crust

Crust (From GG’s Mouth)
2 1/4 cups of Flour
3/4 cup of Shortening
1 teaspoon of salt
6 tablespoons of ice water

Filling (Adapted* from Food Network/Barefoot Contessa)
4 pounds Granny Smith apples, peeled, quartered, and cored
1 lemon, zested
1/2 orange, zested
1 tablespoons freshly squeezed lemon juice
1/2 tablespoon freshly squeezed orange juice
1/2 cup sugar, plus 1 teaspoon to sprinkle on top
1/4 cup all-purpose flour (maybe add a little more than 1/4 but not doubled)
1 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 egg beaten with 1 tablespoon water, for egg wash

*Note this is slightly adapted due to the reviews (runny, applesauc-y but still yummy). Mine was still runny right out of the oven but today it looks amazing!


Crust: Simply mix the flour, shortening, and salt together by hand. As you do this, let the water sit in ice. Slowly pour the ice water over the flour mixture and continue mixing with your hands. Form into a ball and store in the fridge for 1 hour – 2 days. Makes two crusts or a top and a bottom.

Filling: Preheat the oven to 400 degrees F. (This takes 45 minutes to prepare.)

Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.

Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don’t stretch the dough; if it’s too small, just put it back on the board and re-roll it.

Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.

Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out.

Please enjoy!

2 Comments leave one →
  1. Brianna permalink
    November 15, 2012 6:15 pm

    yum! i can’t wait to try a sliver! thanks for the recipe love 🙂

  2. November 15, 2012 8:22 pm

    come lay on my couch : )

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